Greedy Guts Sauce

Name: Greedy Guts Sauce (Salsa Ghiotta)
Cuisine: Italy
Ingredients: 8 fl oz (250 ml) red wine; 3 fresh sage leaves 1 X 1½ inch (4 cm) sprig fresh rosemary; 3 fresh sage leaves 1 X 1½ inch (4 cm) sprig fresh rosemary; 3 cloves garlic, peeled and crushed; 6 juniper berries; 8 fl oz (250 ml) white wine; 2 oz (50 g) prosciutto crudo or unsmoked back bacon, finely chopped; 2 oz (50 g) prosciutto crudo or unsmoked back bacon, finely chopped; rind of ½ lemon, finely chopped; 2 chicken livers, trimmed, washed, dried and finely chopped; salt and pepper; salt and pepper; ½ wine glass olive oil; 1 wine glass red wine vinegar

Salsa Ghiotta

Preparation info

Makes Enough For
2
Average-Sized Roast Pheasants

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is an Umbrian sauce which is served with all types of roast game, but especially with pigeon.

Ingredients

8 fl oz (250 ml) red wine
8 fl oz (250

Europe
Italy
Sauce
Gluten-free

Method

Put all the ingredients into a saucepan, stir thoroughly and bring to a low boil. Simmer until reduced to about 8 fl oz (250 ml). Transfer to a sauce boat and use as required.